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Since salt draws the liquid and juices from the vegetables, it is desirable to add salt only towards the end of cooking, usually about 5 minutes before the vegetables are done. The same applies for adding Tamari soy sauce.

DEEP FRYING

This is one of the most delicious ways to prepare vegetables. Because of the amount of oil used it is advisable to eat only a small portion at a time and not too frequently. Prepare batter from flour, water and a pinch of salt. Dip vegetables into batter and deep fry until golden.

BAKING

There are different methods for baking vegetables and each depends upon the particular vegetable you are using. With squash or pumpkin, for example, cut into any size pieces, brush tops, sides and bottoms lightly with oil, sprinkle with salt and bake on a cookie sheet or in a baking dish. Broccoli can be left whole and placed on a lightly oiled baking dish with about 1/4 inch of water and then baked. Carrots cut in quarters lengthwise, can be baked in a similar manner.

VEGETABLE RECIPES

DEEP FRIED CARROT BALLS
Carrots (finely grated)
Whole wheat pastry flour
Water
Pinch of salt

Combine grated carrots and salt with enough whole wheat pastry flour and water to be able to form into small balls. Deep fry until golden. Drain on absorbent paper.

Variations: Add roasted sesame seeds or grated squash such as banana, acorn or butternut. These can also be made into small patties about the size of a half dollar, dusted with flour and pan fried. When patties are done, sprinkle with Tamari soy sauce before removing from pan and serve.

STUFFED ACORN SQUASH
1 carrot (chopped fine)
1 onion (chopped fine)
5 cabbage leaves (chopped fine)
2 acorn squash (cut in half)
Whole wheat pastry flour
Water
Bread crumbs
Salt

Cut squash in half, remove seeds and cut off a small portion of the bottom so that they stand up by themselves. Sprinkle with salt and place upside down on paper towel. Save the seeds. Later you can roast and eat them.

Saute vegetables in 1 tsp. oil. Add enough whole wheat pastry flour and water to form a thin paste. Continue to saute. Add salt to taste. Stuff squash with vegetable mixture and sprinkle tops with bread crumbs. Brush edges and sides of squash lightly with oil. Bake at 450° for 45 minutes.

Variations: Use different vegetables for a stuffing. Add roasted sesame seeds, sunflower seeds or Tamari soy sauce. Use different binders such as leftover creams, bechamel sauce, etc.

CAULIFLOWER BECHAMEL
1 cauliflower Bechamel sauce (see recipe above)

Steam cauliflower in about 1/2" water for 20 minutes. Pour half the bechamel in a casserole dish then add the cauliflower. Cover this with the rest of your sauce. Sprinkle top with bread crumbs and Tamari soy sauce. Bake until top is brown at 350° or place under the broiler.

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